1 whole chicken breast, finely chopped
1/4 c. chopped onion
1 tbsp. cooking oil
1 1/2 c. chopped Chinese cabbage
1 c. fresh or canned bean sprouts, drained
1 (4 1/2 oz.) can shrimp, drained and chopped
1 beaten egg
2 tbsp. dry white wine (or water)
1/8 tsp. five spice powder
10 egg roll skins

In wok or skillet, stir-fry onion in hot oil for 1 minute. Add chicken; stir fry for 2 minutes. Add cabbage and bean sprouts; stir fry about 3 minutes more. Remove from heat; cool slightly.

In a mixing bowl combine shrimp, chicken-vegetable mixture, the beaten egg, wine and five spice powder. Place 1-2 spoonfuls in center of egg roll skin and fold all 4 sides in. Deep fry in hot oil until egg roll is browned and crispy looking. Serve with Sweet and Sour Sauce.

SWEET AND SOUR SAUCE (1 cup) :
1/2 c. packed brown sugar
1 tbsp. cornstarch
1/3 c. chicken broth
1/3 c. red wine vinegar
1 tbsp. soy sauce
1 tsp. grated ginger root
2 cloves garlic, minced

Combine in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve warm or cold with egg rolls or won tons.